Quail with lemon tabbouleh

Gourmet~Traveller

Cuisine: Mediterranean

Serves: 6

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By Andy Harris

Ingredients

6 whole quail, halved and flattened

6 tbsp extra-virgin olive oil
4 tbsp pomegranate molasses
1 tbsp coriander seeds
1 tbsp ground cumin
1 tbsp ground ginger
1 tsp saffron threads

200 g fine burghul (cracked wheat)
1 bunch spring onions, including green tops, finely chopped
1 bunch flat-leaf parsley, including stalks, finely chopped
1 bunch mint, including stalks, finely chopped
1 bunch coriander, including stalks, finely chopped
1 small handful rocket leaves
200 ml extra-virgin olive oil
Juice of 3 lemons

Preparation method

Serves 6

This recipe is from the August/September 2010 issue of Gourmet Traveller WINE.

Place burghul in a large bowl and cover with cold water for 20 minutes. Drain through a colander then place burghul in a tea towel and squeeze out any excess water. Return burghul to the bowl. Set aside.

To make marinade, place all the ingredients in a large bowl. Season generously with sea salt and freshly ground black pepper and mix until well combined.

Add quail to marinade, making sure they are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes.

To make tabbouleh, add spring onions, parsley, mint, coriander, rocket, oil and lemon juice to the bowl of drained burghul. Season generously with sea salt and freshly ground black pepper then mix gently until well combined. Transfer to a large platter.

Preheat barbecue to medium. Grill quail for 30 minutes, turning regularly, or until charred and cooked through. Place quail on top of the lemon tabbouleh, pour over any remaining juices. Serve immediately.

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